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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD 1. Sift the flour and spices into a large bowl. Stir in the breadcrumbs, melted butter, brown sugar and almonds. 2. Add the fruit, zest and juice. Make a well in the centre and add the beaten egg and treacle. Combine thoroughly; gradually adding the brandy, mixing until a smooth dropping consistency is obtained. 3. Cover the bowl and leave to stand overnight in the refrigerator. 4. The following day lightly butter a 900 ml pudding bowl and fill with the mixture, packing it down firmly. Cover the top of the bowl with baking paper and secure the pudding lid. 5. Place the bowl on a rack in the steam oven and Steam at 100ºC for 3 hours. 6. After steaming, replace the baking paper with fresh paper and place the lid back on. Store in the refrigerator until required. To serve 1. Steam at 100ºC for approximately 1 hour and 30 minutes to heat pudding. 2. Unmould pudding and serve on a platter warm with brandy sauce. HINTS AND TIPS • Store the sealed pudding in the refrigerator until ready to serve. • Puddings can be made 1-2 months in advance, to ease the burden in the kitchen. 110 g plain flour ½ tsp mixed spice 70 g fine breadcrumbs 70 g butter, melted plus extra for greasing 70 g brown sugar 20 g blanched almonds, roughly chopped 70 g raisins 70 g currants 70 g sultanas 20 g glacé cherries 20 g mixed candied peel 1 small apple, peeled and grated ½ lemon, zest ½ orange, zest and juice 2 eggs 10 g black treacle 70 ml brandy or rum Cooking programme Steam Serves 6-8 Preparation time 20 minutes, plus resting overnight Cooking time 3 hours, plus 1 hour 30 minutes reheating time. CHR I STMAS PUDD I NG 30.